1. Whisk together soy milk and Dijon mustard. 2. Have crumbs, basil, and oregano mixed toegther in another bowl. 3. Dip chicken pieces in soy milk mixture, and then dip them in crumbs. 4. Place in a shallow baking dish in a single layer. 5. Cover and bake in a preheated 375F oven for 30 minutes. 6. Uncover and bake for a further 15 minutes, or until chicken is done as you like.
Note: The original recipe called for 1/8-1/4 teaspoon dried tarragon in place of the basil and oregano, but I used them out of personal taste. Feel free to use whichever spices you prefer!